Name: Mint and Coriander Yogurt Sauce
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 3/4 cup
Ingredients: 1 (1-inch) piece peeled fresh ginger; 3 scallions (white and green parts), cut into large pieces; 1 cup fresh mint (leaves and some stems); 1 cup fresh cilantro (leaves and some stems); 1/4 cup plain yogurt; 1 jalapeno, stemmed (ribs and seeds removed if you don't want dip too hot); 1 tablespoon freshly squeezed lime juice; 1/2 teaspoon kosher salt; 1 to 2 tablespoons water, optional

Directions

With the machine running, drop ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add scallions, mint, cilantro, yogurt, jalapeno, lime juice, and salt. Process to a textured paste similar in consistency to pesto, adding water to adjust the consistency, if desired.
Cook's Note: This chutney's also great with grilled lamb and chicken, and super as a spread for sandwiches, rice crackers, or crispy Indian pappadam.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Recipe courtesy Food Network Kitchens Making It Easy, Meredith 2004

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Mint and Coriander Yogurt Sauce

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